Strawberry Crumble Donuts with Vanilla Cream

Introduction

Ingredients

For the Donuts:

• 500g all-purpose flour
• 100g granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 250 ml milk
• 50g unsalted butter, melted
• Oil for frying

For the Strawberry Glaze:

• 200g fresh strawberries
• 100g powdered sugar

For the Vanilla Cream:

• 100g cream cheese, softened
• 50g powdered sugar
• 1 tsp vanilla extract

For the Crumble Topping:

• 50g all-purpose flour
• 30g brown sugar
• 25g cold butter, cubed

To Garnish:

• Fresh strawberries, halved
• Fresh mint leaves

Instructions

1. Prepare the Donuts: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. On a floured surface, roll out the dough to about 1/2 inch thick. Use a donut cutter to cut out the donuts.
2. Fry the Donuts: Heat oil in a deep fryer to 375°F (190°C). Fry the donuts in batches until they are golden brown, about 2 minutes per side. Transfer the fried donuts to a cooling rack.
3. Make the Strawberry Glaze: Blend the fresh strawberries until smooth. Strain the mixture to remove any seeds, then mix the strawberry puree with powdered sugar to form a glaze.
4. Prepare the Vanilla Cream: In a bowl, whip the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
5. Make the Crumble Topping: In a separate bowl, mix the flour, brown sugar, and cold butter until it forms coarse crumbs.
6. Bake the Crumble: Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes, or until golden brown.
7. Assemble the Donuts: Dip each donut into the strawberry glaze, top with a dollop of vanilla cream, sprinkle with the crumble topping, and garnish with halved strawberries and fresh mint leaves.

Nutrition Facts

• Servings: 12 donuts
• Calories per serving: Approximately 280 calories (varies based on specific ingredients and portion sizes)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

How to Serve

• Place the assembled donuts on a decorative platter.
• Garnish with extra fresh strawberries and mint leaves.
• Serve warm or at room temperature.
• Pair with coffee, tea, or a glass of milk for a delightful treat.
• Ideal for breakfast, brunch, or as a dessert.

Additional Tips

1. Donut Cutter: If you don’t have a donut cutter, you can use two different-sized round cookie cutters to create the donut shape.
2. Oil Temperature: Use a thermometer to ensure the oil is at the right temperature for frying. This prevents the donuts from absorbing too much oil.
3. Strawberry Glaze: For a thicker glaze, reduce the amount of powdered sugar; for a thinner one, add a splash of milk.
4. Crumble Storage: Make extra crumble topping to sprinkle on other desserts or over yogurt for added crunch.
5. Serving Fresh: These donuts are best enjoyed fresh but can be stored in an airtight container for up to two days.

Recipe Variations

• Fruit Variations: Substitute strawberries with raspberries or blueberries for different flavors.
• Baked Donuts: For a lighter version, try baking the donuts in a donut pan instead of frying.
• Chocolate Glaze: Drizzle melted chocolate over the donuts instead of strawberry glaze for a chocolatey twist.
• Nutty Crumble: Add chopped nuts to the crumble for extra flavor and crunch.
• Spiced Donuts: Incorporate cinnamon or nutmeg into the donut batter for added warmth.

Serving Suggestions

• Serve alongside fresh fruit or a fruit salad.
• Pair with whipped cream or ice cream for an indulgent dessert.
• Drizzle additional strawberry glaze on the plate for a beautiful presentation.
• Offer a variety of toppings, such as sprinkles or crushed nuts, for guests to customize their donuts.
• Use as a centerpiece for a dessert table at parties or special occasions.

Freezing and Storage

• Freezing: These donuts can be frozen before glazing. Place them in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container and store for up to 2 months. When ready to serve, thaw and glaze.
• Storage: Store assembled donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate but expect them to lose some texture.

FAQ Section

1. Can I use whole wheat flour instead of all-purpose flour?
   • Yes, you can substitute whole wheat flour, but the texture may be denser.
2. What can I use instead of eggs?
   • You can use flaxseed meal mixed with water or applesauce as an egg substitute.
3. Is it possible to make the donuts in advance?
   • Yes, you can prepare the dough and refrigerate it overnight before frying.
4. How can I make the glaze thicker?
   • Add more powdered sugar until the desired consistency is reached.
5. Can I use frozen strawberries for the glaze?
   • Yes, just thaw them and drain any excess moisture before blending.
6. What kind of oil is best for frying?
   • Vegetable oil or canola oil works well for frying donuts.
7. How do I know when the oil is hot enough?
   • Drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
8. Can I bake these donuts instead of frying them?
   • Yes, if using a donut pan, bake at 350°F (175°C) for about 10-12 minutes.
9. How do I prevent the donuts from becoming greasy?
   • Ensure the oil is at the correct temperature and avoid overcrowding the fryer.
10. What can I serve with these donuts?
    • Coffee, tea, or milk are great accompaniments.

Conclusion

Strawberry Crumble Donuts with Vanilla Cream are a delightful treat that brings joy to any occasion. Their combination of textures and flavors makes them irresistibly delicious. Whether you’re serving them for breakfast, brunch, or as a sweet ending to a meal, these donuts are sure to impress. With a bit of effort and some love, you can create a dish that not only looks beautiful but also tastes fantastic. So gather your ingredients, roll up your sleeves, and treat your family and friends to these scrumptious delights!

Print